Best started the day before you want to bake them, but not essential.

Method:

• Beat the butter in a stand mixer fitted with the paddle attachment until smooth and creamy, about 2 minutes. Add both sugars and continue to beat until fluffy. Add the eggs and vanilla and continue to beat for a few more minutes, periodically scraping down the sides of the bowl.

• Mix the flour, baking powder, bicarb and salt in a medium bowl and spoon into the mixer. Beat on the lowest speed and scrape down the sides of the bowl until the batter is smooth, about 1 minute.

• Add the chocolate and crisps and beat on the lowest speed until just combined. Do not overbeat or you’ll get potato dust instead of crisps. Pat the dough into a 5 cm rectangle, wrap in clingfilm and refrigerate overnight. Trust me on this. It really improves the texture of the cookies.

• Set the oven to 190°C. Line a baking sheet with a silicone mat or baking parchment.

• Cut the dough into squares. Square cookies are a bit different and play up the rustic look. Put 6 cookies evenly spaced on the sheet. When the oven is up to temp, bake for about 20 minutes or until golden brown on the edges. Do not overbake or you won’t get a gooey centre. Let cool on the sheet for 2 minutes before moving to a wire rack. Bake the next batch the same way.
  
  Recipe adapted from Cooking Scrappy (Harper Wave)

First published in the JC February 3 2022